Step 1

Pat the beef pieces dry with a paper towel and season them on all sides with salt, garlic powder, and black pepper.

Step 2

Heat a large skillet over medium-high heat. Add the olive oil. When the oil is hot, add the beef and sear for 2-3 minutes per side, or until browned.

Step 3

Add the beef broth, Worcestershire sauce, Dijon mustard, tomato paste, Italian seasoning, thyme, and paprika to the insert of your slow cooker and whisk to combine.

Step 4

Add the browned beef, onion, carrots, potatoes, garlic, and bay leaves. Stir to combine.

Step 5

Cook on low heat for 8 hours, or until the roast is fork-tender and shreds easily. Garnish with fresh parsley and enjoy immediately.

Step 6

(Optional) I like to serve the juices from the slow cooker on the side as an au jus but if you would prefer to thicken them into a gravy, simply add the juices to a medium saucepan, whisk in 2 tablespoons of cornstarch, and cook over medium heat until thickened to your desired consistency.